Ice cream machines have come a long way since the days of manual churning and going through copious amounts of rock salt and ice. You can now buy nifty small machines with a freezable insert that require very little, if any, work on your part.

But if you donít have room for one more piece of kitchen equipment in your home, or donít want to buy another thing that will gather dust for 363 days of the year (think fondue pot), these recipes for making good homemade ice cream without a machine might be just the ticket for you.

Churning ice cream makes it smooth and creamy and reduces the likelihood that ice crystals will form. So if youíre not going to churn, look for ingredients that will give the ice cream a creamy texture (bananas, coconut cream, sweetened condensed milk, pumpkin or other thick fruit puree) and will not add a lot of water, which makes for ice crystals. Alcohol also helps prevent mixtures from freezing solid, so can help ensure good texture.

In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk. In a blender or food processor, blend the melted chocolate, the Baileys, the banana and rum until smooth. Pour into a plastic or metal container, cover and freeze for at least 4 hours. Makes 4 to 6 scoops.

In the bowl of a standing mixer fitted with the whisk attachment, or using a handheld electric mixer, combine sweetened condensed milk and heavy cream and mix on high for 2 to 3 minutes until the mixture is the texture of a thick but pourable custard. Stir in pistachio nuts and rose water to taste, if using. Divide mixture evenly between 8 small ramekins or dishes that can go into the freezer. Dust top of each with cardamom. Cover and freeze for at least 3 hours. Serve straight from freezer. Serves 8.

óAdapted from Chef Rod Rehwinkel, formerly at the Davis Center, University of Vermont

Free Press testing note: The rose water, which can be purchased at Gagan Asian Grocery Store (1293 Williston Road, 658-2730), adds an exotic, floral aroma to the dessert. Traditionally, Indian cooks simmered whole milk down on the stovetop for a couple hours, but using sweetened condensed milk is a good shortcut.

Pumpkin-Coconut Ice Cream (vegan)

1 cup canned pumpkin pie filling One-half cup coconut cream (the thick part at the top of a can of whole coconut milk ó to get this, do not shake the can before opening! Or you could use Coco Lopez, cream of coconut) Optional: cinnamon, a couple tablespoonfuls of finely minced crystallized ginger, dark chocolate mini chips, or grated orange zest.

In a medium bowl, beat together pumpkin pie filling and coconut cream until the mixture is well-blended. Taste and add a touch more cinnamon if desired. You also can stir in any of the optional add-ins. Scoop into a freezable container and freeze several hours until firm. (If itís too hard just let it sit out on the counter or microwave it briefly until it softens up a little.) Makes 4 to 6 scoops.

Combine water and sugar in a heavy saucepan over medium-high heat. Bring just to a boil, stirring until sugar is dissolved. Pour sugar syrup into a glass measuring pitcher to cool. Pour fruit juices into a metal bowl or baking pan. Add 1 cup cooled sugar syrup to juice and taste. Continue to add sugar syrup until mixture is sweet enough ó this will depend on the acidity of the citrus used. Place metal container in freezer. Every thirty minutes, stir up the granita to prevent it from solidifying. Chill until frozen to a firm, granular slush ó about three to four hours. Spoon immediately into bowls and serve topped with cherries or raspberries. Serves 6. Note: this does not last well, so eat it all up.

óRecipe by Melissa Pasanen

• Free Press testing note: Granitas are purposefully icy and crystally, more a really good homemade sno-cone than an ice cream.

Ice Cream in a Bag

Put sugar, milk or half and half, and vanilla into a quart-size zippable bag and seal it. Fill a gallon-size zippable bag half full of ice and add the salt. Place the small bag inside the large one, nesting it within the ice, and seal carefully. Shake until mixture is ice cream, about 10 to 15 minutes. Wipe salt off the small bag, open carefully, and enjoy. Note: you can double ice cream mix quantity, but it will take longer to freeze.